These dill pickles are permanently in my fridge at all times. I adore them as an addition to burgers, sandwiches and pizzas., realistically anything. They are quick to make and even quicker to eat, including straight from the jar.
Ideally, I would avoid using telegraph cucumbers as they have too much water content and tend to go soggy. Use the freshest Lebanese or short cucumbers you can find. Even better if you've been growing cucumbers in the garden. This is a beautiful way to keep them even after the summer weather has turned; not that they last long.
I use a 1 litre preserving jar and simply fill it up. If you use a smaller jar, reduce the quantities to suit.
Ingredients
- 2 x Lebanese cucumbers
- 3 x garlic cloves
- 1 tbsp dill tips
- 1 tsp caraway seeds
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 handful fresh dill
- 375mls white vinegar
- 125mls water
- 2 tsp sugar
- 2 tsp salt
Vegetarian Summer Vegan Preserving
